Many chefs are known for their fiery temper in the kitchen.
But here at The Locker Room, head chef Gary Adams stays calm under pressure.
Here, Gary shares two of his favourite recipes from the Locker Room’s menu.
Haggis Black Tower
- 1 shop bought haggis
- 1 black pudding
- 3 pieces streaky bacon
- Maple syrup
- 20ml cream
- Side salad and garnish optional
- Cut two slices of black pudding and two slices of haggis.
- Wrap the black pudding and haggis slices with about 60/70g of streaky bacon. Pan fry with a little oil until crisp.
- The haggis black stack should still be soft on the inside.
- Heat maple syrup in a pan and add the cream. Heat slowly until the sauce becomes a toffee colour.
- Place haggis tower on plate with garnish if desired and pour over the maple cream mixture.
Prosciutto-Wrapped Cherry Stuffed Chicken
- 1 tablespoon vegetable oil
- ¹/³ cup dried cherries
- ¼ cup breadcrumbs
- 1 egg yolk
- 1½ cup grated parmesan
- 1½ tbsp balsamic vinegar
- 4 thin slices prosciutto ham
- 1 pinch cayenne pepper
- 2 tsp olive oil
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 2 cloves garlic minced
- 1 tablespoon butter
- ¾ cup chicken stock
- 6oz chicken breast
- Preheat oven to 400°F/200C
- Mix cherries, breadcrumbs, thyme, egg yolk, parmesan, olive oil, oregano, cayenne, salt and pepper until combined.
- Butterfly the chicken breast, place cling film over chicken and lightly flatten breast to ½ inch thick.
- Place stuffing on chicken breast, place breast on cling film and roll, tightening both ends by twisting.
- Take chicken out of cling film and roll ham around it, use four small pieces of string to tie so it does not unfold.
- Place on to a tray and bake for 25 minutes until ham is crispy and chicken is cooked.
- Drain any excess grease leaving juices and browned bits, add balsamic vinegar and butter and bring to boil again.
- Cook while scraping brown bits of pan until liquid has reduced by half – this should take around five or six minutes.
- Remove string from chicken and cut into four, placing the pieces on to a plate and drizzle sauce over.